- 1 slice sandwich bread, torn into pieces
- 3 tablespoons olive oil
- 2 leeks (light green and white parts only), thinly sliced
- ½ cup dry white wine
- 1 8-ounce bottle clam juice
- 1½ pounds skinless cod, halibut, or sea bass fillets, cut into 2-inch pieces
- 12 littleneck clams and/or ½ pound cockles
- 1 cup half-and-half
- kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake, tossing once, until golden, 6 to 8 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam juice and 1½ cups water and bring to a boil.
- Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque throughout and the clams have opened, 4 to 6 minutes. (Discard any that remain closed.)
- Stir in the half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 1 to 2 minutes. Serve sprinkled with the parsley and bread crumbs.